作　　者： ; ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《华南农业大学学报》 2012年第3期307-310,共4页

摘　　要： 以福鼎大白、翠玉、金萱3个绿茶品种做对比,研究了绿茶品种青心1号叶绿素、黄酮类和茶多酚与绿茶茶汤色泽的关系.结果表明:青心1号绿茶汤色绿艳持久,且极耐冲泡,该品种茶树鲜叶和干茶的叶绿素a、叶绿素b、叶绿素总量都显著高于其他3个品种;各品种干茶黄酮类和茶多酚含量差异较大;各品种干茶中的叶绿素类和黄酮类含量之和与茶汤持绿性呈正相关.因此,茶叶中叶绿素、黄酮类和茶多酚对绿茶汤色均有十分重要的作用,鲜叶和干茶中叶绿素和黄酮类含量越高,茶汤越翠绿、持久,黄酮类含量越高则越偏黄亮,茶多酚含量越高,茶汤色泽越不稳定. The Qingxin-1 green tea is a distinctively green tea,which has a very bright green liquor color and can endure repeated infusions. The relationship between contituents and liquor color of Qingxin-1 green tea was studied and at the same time, three kinds of green teas including Fudingdabai, Cuiyu and Jinxuan were taken as controls. The results indicated that the brightly green infusion color of Qingxin-1 green tea was lasting and the green tea could endure repeated infusions. The contents of chlorophyll a, chlorophyll b and chlorophylls in Qingxin-1 were significantly higher than those of the controls. The contents of flavonoids and tea polyphenols were obviously different among different kinds of green tea, but there was no significant difference. The contents of chlorophylls and flavonoids were correlated positively with liquor color of green teas. In this paper, these results suggested that the chlorophylls, flavonoids and polyphenols were important for liquor color. The fresh leaves and green teas had higher amounts of chlorophylls and flavonoids, and the liquor color was more brightly green, and as the contents of flavonoids increased, the yellowness and brightness of liquor color increased. The fresh leaves and green teas had higher amounts of polyphenols, and the liquor color was more instable.

关 键 词： 绿茶 冲泡 成分 汤色 相关性

领　　域： [农业科学] [农业科学]